Spicy Stir Fry Beef (Printable)

Tender beef and crisp vegetables tossed in a spicy savory sauce for a quick, bold weeknight meal.

# What You'll Need:

→ Beef

01 - 1.1 lbs flank steak or sirloin, thinly sliced against the grain

→ Marinade

02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp rice vinegar
05 - 1 tsp cornstarch
06 - 1 tsp sesame oil

→ Vegetables

07 - 1 red bell pepper, sliced
08 - 1 green bell pepper, sliced
09 - 1 medium onion, sliced
10 - 2 cloves garlic, minced
11 - 1 thumb-sized piece fresh ginger, julienned
12 - 2 spring onions, sliced

→ Sauce

13 - 2 tbsp soy sauce
14 - 1 tbsp oyster sauce
15 - 1 tbsp hoisin sauce
16 - 2 tsp chili garlic sauce, adjust to taste
17 - 1 tbsp brown sugar
18 - 2 tbsp water

→ For Cooking

19 - 2 tbsp vegetable oil

# How To Make It:

01 - Combine beef with soy sauce, oyster sauce, rice vinegar, cornstarch, and sesame oil in a bowl. Toss well and let marinate for 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chili garlic sauce, brown sugar, and water. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add marinated beef in a single layer and stir-fry 2 minutes until just browned. Remove beef and set aside.
04 - Add remaining 1 tablespoon oil to pan. Add onion, red and green bell peppers, garlic, and ginger. Stir-fry for 2-3 minutes until slightly tender yet crisp.
05 - Return beef to pan, pour in prepared sauce and toss to combine. Cook for 1-2 minutes until beef is cooked through and sauce thickens slightly.
06 - Garnish with sliced spring onions and serve immediately with steamed rice or noodles.

# Tips from dashanddishes:

01 -
  • It comes together in 25 minutes flat, making it perfect for those nights when hunger strikes at 7 PM.
  • The beef stays impossibly tender and the sauce clings to every vegetable with just the right amount of heat.
  • You'll taste why people actually prefer this to the delivery version.
02 -
  • Slicing your beef against the grain isn't just a fancy technique—it's the difference between tender bites and chewy ones that make you work for it.
  • Don't overcrowd the pan when searing the meat; it's better to sear it in two batches so it actually browns instead of steaming in its own moisture.
  • High heat is your friend here, but only after your ingredients are prepped and ready to go, because once things start cooking, they move fast.
03 -
  • Have everything prepped and within arm's reach before you turn on the heat—wok cooking moves too fast to be chopping vegetables mid-stride.
  • A screaming hot wok is non-negotiable for this recipe; if your pan doesn't feel aggressively hot, give it another 30 seconds before you start cooking.

Return